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Some Volatile and Nonvolatile Flavor Components of the Dwarf Quince ( Chaenomeles japanica )
Author(s) -
LESINSKA ELZBIETA,
PRZYBYLSKI ROMAN,
ESKIN N.A. MICHAEL
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb08970.x
Subject(s) - chemistry , flavor , terpene , sugar , sorbitol , distillation , aroma , food science , organic chemistry
Volatiles obtained from distillation of Dwarf quince ( Chaenomeles japanica ) were analyzed by gas chromatography‐mass spectrometry. Twenty‐one compounds including 7 esters, 7 alcohols, 4 terpenes and 3 miscellaneous were identified. In addition, 2 nonvolatile sugar alcohols, mannitol (16.4% of the total) and sorbitol (30% of the total), were also identified. Aromagrams indicated that esters and alcohols contributed to the fruity flavor of Dwarf quince.